Photoplay's cook book : 100 favorite recipes of the stars

McG I L L
UNIVER-
S I T Y ^
LIBRARY

1

PHOTOPLAY’S
COOK BOOK

100 FAVORITE RECIPES
OF THE STARS

EDITED BY

CAROLYN VAN WYCK

COPYRIGHT, 1927
BY

PHOTOPLAY PUBLISHING CO.
CHICAGO NEW YORK

2 PHOTOPLAY’S COOK BOOK

INTRODUCTION

I N the course of my duties, as editor of Girls’ Problems in
Photoplay Magazine, I have written scores of letters of
friendly advice to girls and women all over the world. These
letters have covered a wide range of subjects— how to dress,
what to weigh, how to acquire charm and how to form social
contacts.

This little book of 100 recipes, furnished by the screen stars,
will answer many of the questions that come to me every month.
A good complexion comes from correct eating. A good figure is
largely a question of diet. An attractively served dinner reflects
charm on its hostess. And I never have heard of a good cook who
failed to find a husband or who had any trouble in holding
him, once she had married him.

You will not find any charts or calories, proteins and vita-
mines in this book. Personally, I believe that the business of
counting calories often ruins the enjoyment of eating. How-
ever, you will find among the recipes some delicious vegetable
and fruit salads that should be on the menu of every woman
who values her health, her complexion and her figure.

Moreover, as all the recipes are furnished by men and women
whose first regard must be for their health and appearance, you
will find that most of them fit in nicely on any sane schedule of
eating.

This is, of course, in no sense a book on HOW to Cook. It is
merely a guide of WHAT to cook. Most of the recipes are not
beyond the skill of the average housewife or capable servant.
Very few of them call for any delicacies that are not in stock
in every kitchen.

The many “party” recipes, the many dishes that are appro-
priate to luncheons, teas or suppers will make this little book
priceless to the hostess. The foreign recipes, furnished by the
French, German, Swedish and Hungarian stars, will add a wel-
come variety to your menus.

Remember, too, that these recipes are the choice of discrimi-
nating eaters and fastidious housewives, who have the best in
the world at their command. With this recommendation, I am
sure that you will find this book worthy of a permanent place
in your kitchen library.

Carolyn Van Wyck.

PHOTOPLAY’S COOK BOOK

3

CONTENTS

INTRODUCTION
MEAT RECIPES

PAGE

Baked Lamb Chops 9

Broiled Fillet of Beef 8

Casserole of Lamb 6

Chicken a la King 8

Chicken Chartreuse 9

Chicken Paprika 7

Chili Con Came 5

Corned Beef and Cabbage 9

Curry of Mutton 8

Epicurean Bouch6e 7

Hungarian Goulash 5

Kidney Stew 10

Pot Roast 6

Sweetbreads a la Windsor 4

Toad in the Hole 6

Virginia Ham 5

FISH RECIPES

Baked dam in Shell 13

dam Chowder 11

French Fish Roe Croquettes 13

Fresh Salmon en Casserole 11

Finnan Haddie au Gratin 13

Oyster Saute 12

Salmon Loaf 12

Shrimp Wiggle 12

EGG AND CHEESE RECIPES

Baked Rice with Cheese 14

Cheese Fondue 15

Cheese Patties 18

Cheese Souffle 17

Egg Foo Yung 16

Eggs Benedict 18

Eggs Dolores 18

Eggs Suzette 16

Eggs with Pate de Foie Gras 15

Pepper Eggs 15

Poached Eggs a la Goudal 16

Spanish Omelette 17

RECIPES FOR SOUPS AND
VEGETABLES

Beef and Tomato Soup 22

Chicken and Tomato Soup 23

Creamed Celery 22

Creole Tomatoes 21

French Peas with Butter 20

Gumbo Soup a la St. Louis 19

Lentil Soup with Frankfurters ... 20

Onion Soup 20

Spanish Rice 23

Stuffed Summer Squash 21

Tomatoes with French Garlic Dress-
ing 21

Twice Baked Potatoes 22

Vegetable Souffle 23

SALAD RECIPES page

Beverly Hills Salad 26

Chicken Salad Cabaret 27

Cole Slaw Salad 28

Cucumber and Celery Salad 25

Egg Salad 25

French Banana Salad 29

French Dressing 28

Fresh Vegetable Salad 26

Lettuce Salad with Garlic 29

Lentil Salad 29

Pineapple Fruit Salad 25

Salad a la Philippine 24

Swedish Salad 28

Vegetable Salad 27

RECIPES FOR HOT BREADS
AND FIXINGS

Apple Puff 33

Boston Brown Bread 35

Brown Ben Biscuits 33

Canadian Oatmeal Sticks 31

Cheese Straws 34

Huckleberry Cake 34

Kartoffel Kloese (Potato Dump-
lings) 32

Matzos Kloese (Dumplings) 33

Old Fashioned Coffee Cake 34

One Egg Muffins 32

Popovers 32

Potato Biscuit 35

Rye Griddle Cakes 31

Virginia Beaten Biscuit 30

Waffles 31

RECIPES FOR DESSERTS AND
CANDY

Baked Apples with Honey 43

Banana Trifle 41

Brown Betty 36

Brownie Cakes 40

Cream Fudge 41

Cream Pie 38

Date Torte 40

Divinity Fudge 44

Frozen Orange Parfait 41

Grape Nut Adding 43

Hungarian Honey Cakes 42

Ice Box Cake 39

Jenny Lind Pudding 42

Lemon Pie 37

Montmarte Non-fattening Peach

Ice Cream 38

Orange Ice 39

Peach Sherbet 42

Pineapple Charlotte 40

Pineapple Trifle 43

Southern Gingerbread 39

Super Angel Food Cake 37

Walnut Cream Sauce 38

4

PHOTOPLAY’S COOK BOOK

MEAT RECIPES

BY

CLAIRE WINDSOR
WILLIAM HAINES
VILMA BANKY
VICTOR MoLAGLEN
PAT O’MALLEY
RICHARD DIX
EDMUND LOWE
CHARLES FARRELL

ADOLPHE MENJOU
CHARLES CHASE
CHESTER CONKLIN
THOMAS MEIGHAN
BEBE DANIELS
CLARA BOW
LEW CODY
JOHN T. MURRAY

Sweetbreads a la Windsor
CLAIRE WINDSOR

2 tablespoons butter % cup cream

1% tablespoons flour 2 sweetbreads

1 cup milk 1 cup French peas

Seasoning

Melt butter, add flour and stir until smooth. Add milk and cream
slowly , stirring constantly until boiling. The sweetbreads should be
previously cooked and cut into cubes. Add seasoning, peas and sweet-
breads to sauce. Heat thoroughly and serve hot.

To Prepare Sweetbreads

Put sweetbreads in cool water with a little salt for one hour. Drain,
put into saucepan, cover with boiling water and boil very slowly 25
minutes ; drain and when cool separate and remove all membrane. Cut
into small pieces.

Be sure to soak the sweetbreads immediately after you purchase them,
as they spoil easily. This is a dainty and attractive luncheon dish.

PHOTOPLAY’S COOK BOOK

5

Virginia Ham

WILLIAM HAINES

1 liam

1 cup molasses
1 cup sweet cider
1 tablespoon ground cloves

2 sticks of cinnamon
Whole cloves
Brown sugar
Paprika

Place in fresh cold water and

Let ham soak overnight in cold water. a.xc*v.v. v^v^xvx wcn^^x axxvx

add cider, molasses, ground cloves, cinnamon and paprika. Boil slowly
for five to seven hours, depending on the size of the ham. Allow to cool
in water in which it was cooked. Remove skin, cover with brown sugar
and stick thickly with the whole cloves. Bake for about an hour.

Mr, Haines comes from Yirgima, so he speaks with authority. This
recipe is a great improvement in flavor over plebeian ham that is merely
boiled in plain water.

Hungarian Goulash

VILMA BANKY

1 bay leaf

^2 teaspoon paprika

2 onions

1 blade mace
4 whole cloves

2 lbs. stewing meat
2 tablespoons flour
4 tablespoons fat
2 cups cooked tomatoes
2 stalks celery

8 chili peppers

Have meat cut into rather small pieces, dredge with flour and put in
sauce pan into which you have placed the fat. Add salt and pepper to
taste. Cook slowly for forty minutes, stirring occasionally. Cover with
boiling water, and let simmer until meat is tender. Cook other ingre-
dients for twenty minutes, adding one cup boiling water. Rub through
sieve, season with salt and pepper, thicken with flour. The broth in
which meat is cooked should be used for sauce. Place meat on platter,
cover with sauce. Cooked carrots, potatoes, and sliced bell pepper should
be placed on and around the meat, and rice may be arranged for a border.

Straight from Hungary and Vilma Banky^s real beauty secret, IVs
a meal in itself and fine for the family d/inner.

Chili Con Came

VICTOR McLAGLEN

2 lbs. ground round steak
1 cup flour

Piece of butter twice the size of
walnut

3 Bermuda onions
1 small bean of garlic

1 teaspoon chili powder

2 cups boiling water

Mix round steak thoroughly with one cup of flour and salt and pepper
to taste. When the ingredients are thoroughly mixed, brown in a skillet
with the butter, and the onions, chopped fine. After it begins to brown
add garlic cut up and chili powder and boiling water. Cook slowly for
one hour, stirring often. When it is cooked serve over plain boiled rice.
The real chili pepper may be used instead of powder if one desires a very
hot dish.

A Spanish recipe, furmshed by an Englishman. Hot stuff.

6

PHOTOPLAYS COOK BOOK

Pot Roast
PAT O’MALLEY

5 lbs. chuck Finely cut onions to fill 1 cup

Finely cut carrots to fill 2 cups Finely cut celery to fill 1 cup

Pat uses a ‘'dutch oven’’ to cook the pot roast. It has a finely ma-
chined lid which fits so tightly that no steam can escape or air get in.

Get the oven or pan very hot. Put in the roast and sear it on all
sides. Put in about three or four cups of carrots, onions and celery, all
finely chopped. Cook over a very slow fire, for six hours or so.

By this time there is a quart or so of liquid in the oven — juice from
the meat and vegetables. Stir in four tablespoonfuls of flour to make
thick gravy. Add horse-radish and serve.

If yon nse the right sort of ''dutch oven'^‘ you mil find that the meat
wonH get dry. It is am all-in-one meal.

Toad in the Hole
RICHARD DIX

1 lb. round steak 1 eup flour

1 pint milk 1 egg

Salt and pepper

Cut the steak into dice. Beat the egg very light; add milk to it and
then half a teaspoonful of salt. Pour upon the flour, gradually, beating
very light and smooth. Butter a two-quai*t dish, and in it put the meat.
Season well, and pour over it the batter. Bake an hour in a moderate
oven. Serve hot.

This IS an English dish and a good one, yum, yum, despite its name.
It can he made with lamb or mUtton instead of steak.

Casserole of Lamb
EDMUND LOWE

2 lbs. breast or shoulder of lamb 1 small onion, chopped

2 cups diced potatoes l cup canned tomatoes

2 cups diced carrots Seasoning to taste

Cut lamb into small pieces, roll in flour, and brown well in hot fat
with the onion. Then put this into a well-greased casserole with the
tomatoes and 1 cup of hot water. Bake this two hours, replenishing
the water from time to time. Add potatoes and carrots and bake
for % of an hour longer. Thicken the gravy with a few tablespoons of
flour and serve very hot.

Try serving this elaborate version of lamb stew with hot baking pow-
der biscuits.

PHOTOPLAY’S COOK BOOK

7

Chicken Paprika

CHARLES FARRELL

1 chicken 1 teaspoon paprika

3 tablespoons flour Chicken liver

1 pint thick sour cream Salt

Cut up and boil chicken until tender.

Sauce: Skim fat from broth in which the fowl was boiled.
Place two tablespoons of the chicken fat in a pan and blend into it 3
tablespoons of flour. Add to it the broth and allow to boil. Add sour
cream, paprika and the liver put through a sieve. Salt to taste. Lay the
chicken in the sauce and heat through. While preparing sauce have
noodles cooking in plenty of salt water. Drain and sprinkle with one
cup of bread crumbs that have been slightly browned in butter.

Noodles : To every egg add shell of cold water. Beat slightly and
salt. Add flour enough to make a stiff dough. Roll out very thin, dry
slightly, roll up and cut. Let dry and boil in salted water hour.
Serve with the chicken and sauce.

One of the most popular ways of serving chicken, Althmgh home-
made noodles are good, you may save time by using the standard variety
supplied by your grocery store.

Epicurean Bouchee

ADOLPHE MENJOU

lb. mushroom caps % teaspoon paprika

% lb. crabmeat % cup Sherry wine

1 doz. frogs ^ legs li^ cup cream

2 tablespoons melted butter 1 tablespoon cornstarch

2 teaspoons salt 1 tablespoon cold water

1 egg yolk

Clean and peel mushrooms, cut in one-fourth-inch strips cross-wise,
and saute in butter three minutes. Clean and steam frogs’ legs until
tender, then add crab-meat, butter, salt, paprika and wine. Cover and
let stand thirty minutes. Put on range and cook five minutes. Pour
off one-half wine and add mushrooms. Scald cream in double boiler;
dilute cornstarch with cold water, add gradually to scalded cream, and
cook ten minutes. Stir constantly until mixture thickens and after-
wards occasionally ; then add^ yolk of egg, slightly beaten. Add to first
mixture, reheat and season highly with salt and cayenne. Fill bouchee
cases (known more commonly as patties) with mixtui^e or serve with
puffpaste points.

Just what you would expect from Mr, Menjou — a man-of-the-world
recipe tha.t calls for subtlety and a light touch. A French treat for
party luncheons.

8

PHOTOPLAY’S COOK BOOK

Chicken a la King
CHARLES CHASE

1 tablespoon butter ll^ cups chopped chicken

% cup chopped mushrooms 1 tablespoon minced pimentos

2 cups thin white sauce 1 tablespoon lemon juice

Melt butter in a pan with mushrooms. Fry five minutes. Add 2 cups
thin white sauce. Add the boneless chicken and pimento. Season, serve
on toast.

Perhaps the most popular of all luncheon or supper dishes. If it is
to be pre'^red in a hwTy, u^e ccunned chicken. The addition of a Utile
sherry wine flavoring {non-alcoholic) helps a lot.

Curry of Mutton
CHESTER CONKLIN

2 lbs. mutton from the forequarter 1 teaspoon vinegar

1 ®nion 1 teaspoon curry powder

2 tablespoons flour

Fry the meat in a little of the fat until it is a delicate brown. Add the
onions and pour over all enough boiling water barely to cover. Cook
until the meat is tender. Add the curry powder, vinegar and salt.
Remove the meat, reduce the broth to one cup, and thicken it with two
tablespoons of flour blended with one tablespoon of melted fat. Add the
meat to the gravy and reheat. Serve with rice.

A serious attempt from a comic. It^s an East Indian preparation that
will give a pleasant variety to your menu.

Broiled Fillet of Beef with Horse-Radish Sauce
THOMAS MEIGHAN

1 tenderloin steak 3 tablespoons grated horse-radish

4 tablespoons cream root

1 tablespoon vinegar Salt, pepper, butter and cayenne

Put slices of tenderloin steak, cut, three-fourth inch thick, into a hot
blazer which has been rubbed over with a piece of beef fat. Sear one
^de, turn and sear other side. Cook four minutes, turning frequently.
Spread with soft butter, and sprinkle with salt and pepper.

Horse-radish Sauce

Beat four tablespoons heavy cream until stiff, add three tablespoons
grated horse-radish root, mixed with one tablespoon vinegar, one-fourth
teaspoon salt, and a few grains cayenne.

A surefire dish with men and a good way to vary the serving of beef-
steak. Like most of the recipes furnished by the men stars, it is easy to
prepare.

PHOTOPLAY’S COOK BOOK

9

Baked Lamb Chops
BEBE DANIELS

Lamb chops as desired Salt

I Pepper

1 small bowlful cracker crumbs Melted butter

Strips of bacon

Get as may French loin lamb chops as are needed. If desired have
bone removed and dressed with a strip of bacon.

Beat well, ^ one egg. Make one small bowlful of cracker crumbs. Dip
cyps first in beaten eggs, then in cracker crumbs. Place in baking
dish, salt and pepper to taste. Pour melted butter over chops, enough
to coyer bottom of dish. Place several strips of bacon over chops.

Bake for twenty to thirty minutes. Serve with buttered peas.

A pleasant variation of lamb chops. Simple and easy to prepare.

Chicken Chartreuse
CLARA BOW

Mix well one cup of cooked % teaspoon salt

chicken ^ced very fine with: 2 tablespoons tomato iuice

1 teaspoon chopped parsley i beaten egg

% teaspoon onion juice Dash of pepper

Grease a charlotte russe or pudding mold, lining it one inch thick with
boiled rice. Fill the center with the chicken mixture, and eover the top
with rice so that the chicken is entirely covered and the mold is full and
even. Cover and cook in steamer for 45 minutes. Serve with it a
tomato sauce; pour a little of the sauce on the dish around the form
not over it. ’

Here s a ddsh with lots of “IT.” It looks as good as it tastes. Try it
on the boy-friend.

Corned Beef and Cabbage
LEW CODY

5 lbs. corned beef 1 bunch turnips

1 bunch carrots 6 small potatoes

3 small firm heads cabbage

Allow corned, beef to boil slowly. When almost tender add vegetables
that have been cut in cubes. The heads of cabbage should be cut in
fourths. Add seasoning and cook until done.

Serve with sliced Bermuda onions with vinegar and oil, green onions
radishes, horse radish, mustard, brown bread, Limburger cheese and
near beer.

Lew Cody's famous ^'stinkin' dinner," not recommended for a
standard diet. Lew's own suggestion is to finish the meal with bicar^
bonate of soda.

10

PHOTOPLAY’S COOK BOOK

Kidney Stew
JOHN T. MURRAY

Beef or lamb kidney Garlic salt

6 slices bacon Worcestershire sauce

Mustard seed Cayenne

2 tablespoons flour

Cut kidney in small pieces and soak in water for thirty minutes. Dice
bacon and fry until light brown, then put in kidney and fry until water
is cooked out. Add about two tablespoons mustard seed, garlic salt,
half a teaspoon Worcestershire sauce and a sprinkle of cayenne. When
all is smooth, add water and simmer for an hour, keeping plenty of
water on so that consistency is that of thick gravy. Care must be taken
not to let the flour stick to the pan. Serve this with toast points or bak-
ing powder biscuits.

A recipe that smacks of jolly old London where a dish of this sort is
considered jii^t the right thing for breakfast.

PHOTOPLAY’S COOK BOOK

11

FISH

JOHN GILBERT
HELENE COSTELLO
MARGARET LIVINGSTON
ED WYNN

RECIPES

BY

LAWRENCE GRAY
OTTO MATIESEN
RENEE ADOREE
SAM HARDY

Clam Chowder

JOHN GILBERT

iy 2 doz. clams

1 cup water

3 large potatoes

2 slices bacon
1 onion

1 quart milk

2 tablespoons butter
2 tablespoons flour
1 teaspoon parsley
1 teaspoon salt
Crackers
Pepper

Fry diced bacon and chopped onion together. Add clam liquor,
water and diced potatoes. Cook until tender. Add clams and milk.
Thicken with butter and flour creamed together. Pour chowder over
crackers and sprinkle with chopped parsley.

Sponsored by Mr, Gilbert, clam chowder is d/ue for a big revival
in popularity. And it^s good, too.

Fresh Salmon en Casserole
HELENE COSTELLO

1 can salmon 4 small onions

4 small potatoes

Remove all the skin and bones from the pieces, which should be
about three inches square; put on fire in cold water and let simmer.
Peel onions, simmer in cold water, drain after ten minutes, and then
return to boil until tender. Do likewise with potatoes, quartered.
Put the pieces of fish into the casserole, and the potatoes and onions.
Season and strain the fish broth over the whole. Coyer and put in oven
for half an hour.

Any fish from which large pieces may be crCt may be used for this
dish.

12

PHOTOPLAY’S COOK BOOK

Salmon Loaf

MARGARET LIVINGSTON

1 large can salmon Juice of small lemon

1 cup brown bread crumbs Salt

2 tablespoons melted butter Pepper

Mix salmon, bread crumbs, butter and lemon juice thoroughly in
bowl. Then fold in eggs beaten very stiff and season to taste. Pack
in shallow buttered pan and bake in a slow oven for % of an hour.
Then turn the oven high for about ten minutes and brown the loaf.
Wlien this is done turn it out on a platter and cover with creamed
peas and serve.

This loaf mil take the place of meat for dinner.

Shrimp Wiggle
ED WYNN

1 cup shrimps .3 tablespoons flour

1 cup canned peas cups milk

4 tablespoons butter Salt and pepper

Melt butter, and add the flour mixed with one-half teaspoon salt
and one-eighth teaspoon pepper. Pour the milk on gradually. As soon
as sauce thickens, add shrimps, broken in pieces, and the peas, drained
from their liquor and thoroughly rinsed.

A good supper dish and an easy-to-prepare recipe for luncheon.
The cream sauce and peas make it filling.

Oyster Saute
LAWRENCE GRAY

2 doz. large oysters 2 tablespoons butter

or 4 tablespoons cracker crumbs

3 doz. small ones Salt and pepper

Tw^o dozen large, or three dozen small oysters, two tablespoonfuls
of butter, four of fine cracker crumbs, salt, pepper. Let the oysters
drain in the colander. Then season with salt and pepper and roll in
the crumbs. Have the butter very hot in a frying pan, and put in
enough of the oysters to cover the bottom of the pan. Fry crisp and
brown, being careful not to burn. Serve on hot, crisp toast.

If you give many evening parities, you will find that this dish is al-
ways popular with men.

PHOTOPLAY’S COOK BOOK

13

Finnan Haddie Au Gratin
OTTO MATIESEN

1 smoked finnan haddie Finely chopped onion

1 can tomatoes 1 teaspoon chopped parsley

Pepper

Split open finnan haddie and place in pan with slit side up. Cover
with canned or fresh tomatoes, a little chopped onion and parsley.
Season with pepper and bake slowly in oven for thirty minutes, keep-
ing plenty of tomato juice on to prevent drying out. After baking
thirty minutes cover thickly with grated cheese about half an inch
thick with a generous sprinkling of paprika on top and return to oven
for another half hour.

Mr. Matiesen is from Denmark and he brought this recipe from
Copenhagen, Like all Scandinavians, he is a member of the ^^Edt
More Fish^* league.

French Fish Roe Croquettes
RENEE ADOREE

1 can fish roe Salt

2 eggs Pepper

1 tablespoon cream Cracker crumbs

Mash fish roe with a fork, add one unbeaten egg, cream and season-
ing. Shape into balls or croquettes. Roll in beaten egg. Then roll
in cracker crumbs. Fry in deep fat. Garnish with parsley and cream
sauce. Serve hot.

A French recipe. It is also excellent if served with drawn butter
sauce and garnished with lemon.

Baked Clam in Shell
SAM HARDY

1 can clam meat Tablespoonful butter

1 egg Salt

1 cup bread crumbs Pepper

Mince clam fine. Add unbeaten egg and finely chopped bread crumbs.
Add melted butter. Salt and pepper to taste. Stir mixture with fork.
Place in clam shells and bake in hot oven until brown. Serve hot with
tartar sauce.

Another supper recipe, which will be useful to those who live where
iea food is plentiful.

14

PHOTOPLAY’S COOK BOOK

EGG AND CHEESE RECIPES

BY

MONTE BANKS
VIRGINIA VALLI
PAULINE STARKE
JANET GAYNOR
BETTY JEWEL
elETTA GOUDAL

ANNA MAY WONG
ZASU PITTS
RONALD COLMAN
MARION DAVIES
HAROLD LLOYD
ALICE JOYCE

Baked Rice with Cheese
MONTE BANKS

% lb. grated cheese % cup sweet milk

1 cup steamed brown rice 3 eggs

1 tablespoon butter

^ Separate the whites and yolks of the eggs. Beat the yolks and stir
into them the cheese, rice, milk and butter. Lastly fold in the beaten
whites. Make into patties and hake 20 minutes.

Siihstantial enough to serve for luncheon, without meat, and with a
green salad.

PHOTOPLAY’S COOK BOOK

15

Eggs with Pate De Foie Gras
VIRGINIA VALLI

6 eggs 6 slices toast

1 jar pate de foie gras

Cut the toast in rounds, large enough to hold a poached egg. Butter
and spread with pate de foie gras. Poach the eggs — using either a
poacher or by dropping into hot water — and place eggs on toast. If
you like, you may serve them with a thin cream sauce.

Sounds a bit extravagant, as pate de foie gras is a luxury). However,
it gives a party touch, to a plain luncheon.

Pepper Eggs
PAULINE STARKE

2 tablespoons butter 6 eggs

1 green pepper cup cream

1 tablespoon tomato catsup 2 tablespoons grated cheese

Chop pepper finely. Cook pepper, butter, catsup and cheese for three
minutes. Beat eggs and milk together. Add this to mixture and cook,
stirring until thick. Serve on toast.

A fancy dress costume for our old friend — scrambled eggs. All such
egg dishes are eminently proper to serve at luncheon.

Cheese Fondue
JANET GAYNOR

1 cup milk 1 cup bread crumbs

^ lb. grated American cheese Salt

2 tablespoons butter Pepper

3 eggs Paprika

Bring milk to the scalding point in double boiler and add cheese and
stir well until the cheese melts. Add salt, pepper and paprika to taste,
butter and the beaten yolks of three eggs. Stir this until it is mixed
thoroughly and then fold in the whites of three eggs beaten stiff — re-
move from the fire and pour in a buttered baking dish, and sprinkle
cup of bread crumbs over the top before putting in the oven. Put in
medium hot oven and bake for 20 minutes and serve with crisp toast
and a green salad.

An attractive substitute for a meat dish. As an added attraction, all
the ingredients are staples in your kitchen.

16

PHOTOPLAY’S COOK BOOK

Eggs Suzette
BETTY JEWEL

6 potatoes Grated cheese

6 eggs Salt, pepper and paprika to taste

Select six good-sized potatoes and bake them. When they are done,
break a hole in the top, being careful not to use a steel knife. Scoop
out the potatoes, without breaking the skin. Drop an egg into each
potato. Mash the potato which has been removed from skin, seasoning
with salt, pepper and paprika. Cover the eggs with the mixture, sprinkle
grated cheese over the top and return to the oven long enough to cook
the egg.

This dish mus't he carefully pi'epared, as it takes a deft cook to scoop
the meat out of the potato and fill with egg. But it is exceptionally go<^
when served piping hot.

Poached Eggs a la Goudal
JETTA GOUDAL

1 egg

% ripe tomato
1 cup boiled spinach, minced
1 strip bacon, broiled and minced

% cup flour
1 cup milk

1 tablespoon grated Parmesan
cheese

Squeeze seeds from tomato, season tomato, butter and bake 5 minutes.
Then fill with spinach mixed with minced bacon. Drop egg into boiling
salt water for two minutes, place on top of filled tomato, sprinkle with
cheese and bake 3 minutes. Remove and cover with cream sauce made
of flour and milk heated and mixed thoroughly, add dash of paprika and
serve.

An attractive dish for a party luncheon.

Egg Foo Yung
ANNA MAY WONG

6 eggs % lb. fresh beef or pork

2 onions 1 lb. water chestnuts (buy at any

Spanish store)

Slice onions, water chestnuts and pork in fine lengthwise pieces. Mix
in beaten eggs and season to taste. Fry like pancakes.

The simplest Chinese recipe of them all, It^s a delicious luncheon
dish.

PHOTOPLAY’S COOK BOOK

17

Spanish Omelette

ZASU PITTS

3 eggs pepper and paprika

cup milk Pinch of baking powder

Beat eggs thoroughly, add milk, salt, pepper and baking powder.
Pour in skillet generously buttered and hot. When partially cooked
turn in pan without breaking and cook until delicately brown. Do not
cook too long as this will toughen omelette. Sprinkle with paprika.

If desired, thin strips of bacon that have previously been fried very
crisp may be laid across top of omelette. Pour hot Spanish sauce around
edge of omelette.

The Sauce

1 large can tomatoes (or several 2 large onions

ripe fresh tomatoes) 1 large green pepper

Salt, pepper and sugar to taste

Put tomatoes in deep pan to prevent boiling over, add onions and
green pepper, finely chopped, and salt, pepper and sugar. Cook over
slow fire for one hour. It is now ready to serve.

This sauce may be kept on ice and reheated for other occasions.

It takes a real artist to make a good omelette. If you canH get good
results heating the whole eggs, separate the yolks and whites, heat and
then fold together. If you use fresh tomatoes, add more sugar to
the sauce. A 1/2 teaspoon of ground cloves also gives the sauce a spicy
taste. And, if you want a de luxe omelette, add mushrooms and sliced
olives.

Cheese Souffle

RONALD COLMAN

2 tablespoons butter

3 tablespoons flour
% cup scalded milk
^ teaspoon salt

Cayenne pepper

^/4 cup grated Old English or Young
American cheese
3 eggs

Melt butter, add flour, and when well mixed, add gradually scalded
milk. Then add salt, cayenne and cheese. Remove from fire; add yolks
of eggs beaten until lemon colored. Cool mixture and cut and fold in
whites of eggs beaten until stiff and dry. Pour into a buttered baking
dish and bake twenty minutes in slow oven. Serve at once.

A handy recipe from England that may he served at luncheon or
supper, or at breakfast, if you are a hearty eater.

18

PHOTOPLAY’S COOK BOOK

Cheese Patties
MARION DAVIES

Pie crust % cup grated cheese

2 tablespoons butter 1 teaspoon baking powder

2 eggs Vs cup milk

% cup bread crumbs Seasoning

Line small tins with crust that has been rolled thin. Beat butter
until creamy. Add slightly beaten eggs, bread crumbs, cheese, baking
powder and seasoning. Add milk. Place a teaspoonful in each tin.
Bake fifteen minutes in hot oven.

Pie Crust

lYj cups flour 6 tablespoons shortening

% teaspoon salt Vs cup cold water

Sift dry ingredients together; rnb in shortening very lightly with
fingertips ; add water slowdy, just enough to make stiff dough ; roll out
very thin on floured board and line patty pans, being very careful to
make pastry come well over edge of pan.

Something different to serve for luncheon, hecause cheese is a meat
substitute. Good, too, with salads.

Eggs Dolores
HAROLD LLOYD

1 can tomatoes ^ teaspoon salt

2 cups grated American cheese 1 teaspoon Worcestershire sauce

6 eggs Cayenne

Strain tomatoes and put in double-boiler. Boil up once. Add grated
cheese and cook until melted. Add eggs which have been beaten until
lemon colored. Cook until eggs are well set. Serve very hot on toast.

A variation of Welsh rarebit. As all the ingredients are staples in the
kitchen, it^s a good recipe for unexpected company.

Eggs Benedict
ALICE JOYCE

6 eggs Virginia ham

3 English muffins Hollandaise sauce

Split, toast and butter the English muffins. Cut the ham in rounds,
to fit the muffins. Poach the eggs and place them on the ham and pour
over the Hollandaise sauce. If you like, garnish with asparagus tips.

The mosit popular egg dish in the New York restaurants, for luncheon.
You may buy the English muffins at any good bakery.

PHOTOPLAY’S COOK BOOK

19

RECIPES FOR SOUPS AND
VEGETABLES

BY

LAURA LA PLANTE
FORD STERLING
CAROL DEMPSTER
NORMAN KERRY
EDNA MURPHY
WILLIAM S. HART

EDWARD EVERETT HORTON
GERTRUDE ASTOR
LOUISE FAZENDA
JOHNNY HINES
DOLORES COSTELLO
RAMON NOVARRO

BLANCHE SWEET

Gumbo Soup a la St. Louis
LAURA LA PLANTE

1 pint oikra cut into small pieces 4 medium sized tomatoes

1 lb. round beef Soup herbs (leeks, thyme, car-

3 pints of water rots and red pepper)

Cut the beef into small pieces and put them into a hot skillet with
enough suet to prevent the meat from sticking. Brown well.

Put the okra into a granite, agate or aluminum pan with the water,
and place it on a hot fire. Slice the tomatoes and herbs into the water
with the okra and while the meat is still hot, add it to the whole mixture.

Let all come to a boil and with a wooden spoon remove the dark sticky
substance which arises from the okra. After cooking for a few minutes
and removing this scum constantly, the soup becomes clear. Then place
it on a slow fire and let cook for at least three hours. Before serving
add salt and any other seasoning desired.

If desired, serve with boiled rice and stewed tomatoes, cooked sepa-
rately, and placed in the bottom of the soup dishes.

Laura La Plarite Tyrought this dish from her native city. Okra is a
vegetable that deserves to be more widely used.

20

PHOTOPLAY’S COOK BOOK

Lentil Soup with Frankfurters
FORD STERLING

1 cup lentils 1 teaspoon grated onion

3 cups beef bouillon Salt and pepper to taste

2 frankfurters

Soak lentils overnight in cold water. Remove from water, cover with
bouillon and let simmer slowly for two or three hours, or until lentils
are soft. If the stock cooks down, add more stock. You will probably
find it convenient to use the canned bouillon. When the lentils are soft,
put through strainer, crushing the lentils and adding the lentil paste
to the soup. Skin frankfurters and cut into one-half inch slices and
add frankfurters and grated onion. Cook slowly for ten or fifteen
minutes, seasoning to taste.

A soup that deserves to he more widely known in this country. It is
excellent served with ham. Incidentally, too, — a new me for the lowlii,
“hot dog.”

French Peas with Butter
CAROL DEMPSTER

Wash the peas in cold water and place them over a low fire, adding
merely a tablespoon of boiling water — no more — and two tablespoons
of butter. If the peas are old, add about a teaspoonful of sugar. Cook
slowly, over a low fire, for thirty or forty minutes, adding the salt and
pepper, if you like, about fifteen minutes before they are done. You will
find that the peas are greener after they are cooked than they were
when they left the shell. If they show signs of boiling dry, add more
butter — but no water.

It tyally can he done. Peas can he cooked without water, in their
own juice. All the valuahle mineral salts are retained hy this method.
Peas cooked in this way need careful watching and occasional shaking
of the pan so that they will cook evenly. The trick is to keep the fire
so low that they will just simmer.

Onion Soup
NORMAN KERRY

6 onions ^ lb, grated Parmesan cheese

1 can beef bouillon 4 slices bread

Salt and pepper

Slice the onions and fry them slowly in butter in an iron skillet until
they are soft and brown. Add the beef bouillon and allow to simmer
for about ten minutes. Place squares of dry toast, sprinkled with Par-
mesan cheese in the bottom of each soup plate.

This is “French medicine.” It is a nerve tonic, a cure for fatigue
and excellent for colds. Moreover, it is easy to make and delicious to
drink.

PHOTOPLAY^S COOK BOOK

21

Creole Tomatoes
EDNA MURPHY

4 large tomatoes 4 tablespoons butter

1 large onion 1 tablespoon flour

2 chopped green peppers 1 cup milk and cream

Seasoning

Cut tomatoes iu halves crosswise. Lay cut side up in baking pan and
sprinkle with finely chopped onions and also peppei*s, from which seeds
and veins have been removed. Season highly. Place a small piece of
butter on each tomato. Pour half cup of water into pan and bake in
quick oven until tomatoes are tender.

Melt two tablespoons of butter and brown flour in this. Add milk,
cream and liquor from the baking pan. Stir until boiling and cook
three minutes longer. Serve tomatoes on squares of toast and pour
sauce around them.

A new way of serving tmyiatoes. If the tomatoes are not thoroughly
ripe, you may want to add a little sugar.

Stuffed Summer Squash
WILLIAM S. HART

1 large summer squash to a person Grated cheese

1 egg to a squash Bread crumbs

Melted butter Salt, pepper, paprika

Boil squash until done. Scoop out center and pour about a teaspoon-
ful of butter in each. Break egg in the center of each squash and
sprinkle with bread crumbs, cheese, salt, pepper and paprika. Bake
until the eggs are set. This may be served with or without a cream
sauce.

These are individual portions: one squash to a person.

New trimmings for an old vegetable and a recipe that will come in
hand/y when squash is plentiful and inexpensive.

Tomatoes with French Garlic Dressing
EDWARD EVERETT HORTON

Peel and slice 6 tomatoes and
have very cold
% cup Chili sauce
^ cup vinegar
1/3 cup olive oil

1 teaspoon Worcestershire sauce

1 kernel gar

^ teaspoon paprika
1 teaspoon salt
Vs teaspoon pepper
Vs teaspoon sugar
1 teaspoon chopped chives
1 teaspoon chopped parsley
(cut fine)

Put all in bottle, let stand on ice for two hours, then shake well and
serve.

nereis an actor who admits a fondness for garlic. The proper use
of the misunderstood garlic is the secret of the success of foreign
cooking.

PHOTOPLAY’S COOK BOOK

-n

Twice Baked Potatoes
GERTRUDE ASTOR

4 large potatoes Grated cheese

1 tablespoon butter Paprika, salt and pepper

% cup chopped onion Cream

Bake potatoes until done. Cut in half lengthwise and remove the
potatoes from the skin which is used as a shell for serving. Put potato
through ricer, add butter, salt to taste and beat in cream or milk until
light and fluffy. Stir in ^ cup chopped onion; fill six potato skins
with mixture and sprinkle grated cheese and paprika over the top. Bake
until brown.

Select good-sized potatoes of even size, Don^t cut thenn with a steel
knife. Delicious with roast meats.

Creamed Celery
LOUISE FAZENDA

1 cup celery % teaspoon pepper

2 tablespoons butter 1 cup milk

2 tablespoons flour 2 slices toast

^ teaspoon salt Boiling salted water

Use trimmed stalks of well-bleached celery; cut these into pieces an
inch long. Let simmer in w’ater to cover until tender. Measure the
water that is left and use with milk or cream to fill a cup. Use this
and the butter and flour to make the regular white sauce. Stir the
celery into the sauce. Dip the toast in boiling salted water, set on plates,
and spread with butter. Pour the celery and sauce over the toast.

The recipe is only for two persons and can be increased proportion-
ately.

In cooking the celery, use very little water, so that you won^t throw
away the valuable mineral salts.

Beef and Tomato Soup
JOHNNY HINES

1 can tomatoes Shredded lettuce

4 cups beef stock 1 small onion

Cook juice of can of tomatoes and sliced onion together for about a
half hour. Strain and add the beef stock and shredded lettuce. Allow
to boil slowly for ten or fifteen minutes. Serve with croutons.

You may use heef louillon instead of the leef stock. This is a good
thin soup to serve before a heavy dinner.

PHOTOPLAY’S COOK BOOK

23

Chicken and Tomato Soup
DOLORES COSTELLO

1 tablespoon butter 2 sprigs parsley, chopped fine

1 tablespoon cornstarch ^ can tomatoes

2 slices onion 3 cups chicken broth

Salt and pepper

Cook the onion and parsley in the hot butter until yellowed. Add
the tomatoes and broth and let simmer fifteen minutes. Press through
a sieve. Keheat to boiling point; stir in cornstarch; let cook ten min-
utes. Skim and season to taste.

Very simple to prepare. You. can save time iy using canned
chicken hroth. It^s a non-fattening soup.

Spanish Rice
RAMON NOVARRO

1 cup rice

1 can tomatoes

2 onions

2 green peppers

Salt
Pepper
Chill powder
Olive oil

Take one cup of uncooked rice and put it in a frying pan with enough
olive oil to cover the pan a half inch thick. Stir it until the grains are
separated and brown. Add tomatoes, chopped onions, chopped peppers
and seasoning to taste. Add enough water to make the mixture well
moist. Cover with a top and do not stir or remove the top. Allow this
to simmer for half an hour. Serve hot.

Novarro brought this recipe from his Mexican birthplace. The trick
is to boil the rice without breaking the kernels. And also to season it
highly.

Vegetable Souffle
BLANCHE SWEET

6 eggs 1 cup cooked carrots

1 cup cooked new peas % teaspoon salt

1 cup cooked spinach Dash of pepper

^ cup milk

Beat the yolks of eggs and fold them into the stiffly beaten whites of
eggs. Add peas, spinach, which had been put through a sieve, and car-
rots, cut up the size of a pea. Season with salt and pepper and last
of all add a scant half cup of good rich milk. Pour into a buttered
baking dish and put in a moderately slow oven. This should bake from
15 to 25 minutes, depending upon the time when the crust is nicely
browned. It should be eaten immediately. This serves six portions.

Blanche Sweeps grandmother invented this dish. As you can see it
is both nourishing and healthful, besides being delicious to taste.

24

PHOTOPLAY’S COOK BOOK

SALAD RECIPES

BY

IRENE RICH
AILEEN PRINGLE
ELEANOR BOARDMAN
MARCELINE DAY
DOROTHY DWAN
MARIE PRBVOST
NORMA TALMADGE

GILDA GRAY
YOLA D’AVRIL
CECIL B. DE MILLE
GRETA GARBO
ERNEST TORRENCE
JOAN CRAWFORD
GERTRUDE OLMSTEAD

Salad a la Philippine
IRENE RICH

1 head endive A narrow strip of green pepper

% grapefruit A narrow strip of red pepper

% orange 2 tablespoons olive oil

2 halves fresh or canned pears The fruit’s juice

Salt and paprika

Remove the pulp from the grapefruit and orange without breaking
the membrane. Cut the pear in lengthwise slices. Cut the endive in
halves, discard the outer leaves, and wash with care. Dispose the endive
halves on plates, set the pear fan shape over these. Back of the pears
place a section of orange pulp, and a section of grapefruit just above
the tips of the leaves. To the fruit juice add the olive oil and salt;
beat vigorously, and pour over the salad. This is a recipe for two, of
course.

Irene Rich picked up this recipe while she was living in Hawa/ii. The
comhination of fruits is a great one for your complexion.

PHOTOPLAY’S COOK BOOK

25

Pineapple Fruit Salad
AILEEN PRINGLE

Slice pineapple Lettuce

Vs lb. cream cheese Sliced apples

% lb. chopped walnuts Maraschino cherries

^ 2 oranges Whipped cream

Chop nuts and mix with cream cheese and roll into small balls. Slice
oranges and apples and place alternately on beds of lettuce, with pine-
1 apples. On the top of this place cheese balls in attractive designs. Top

this with whipped cream and decorate with maraschino cherries.

If you wish you may use a salad dressing instead of the whipped
cream. It cuts down the calories.

Egg Salad

ELEANOR BOARDMAN

6 hard boiled eggs 1 sUce toasted bread

Several slices of beets 1 teaspoon chopped parsley

1 tablespoon capers 1 tablespoon mayonnaise

2 tablespoons cream

Cut in r8,th6r thick slices. A^hip creo^in and add to mayonnaise
and parsley. Place the toast in a salad howl. Over this place a layer
of lettuce, a layer of mayonnaise and a layer of egg. Then another
layer of lettuce, mayonnaise and egg. Garnish with beets and paprika.

An ornamerital salad that may be made richer by the use of mare
mayonnaise.

Cucumber and Celery Salad
MARCELINE DAY

1 bunch celery teaspoon chopped parsley

1 cuenmber 2 hard boiled eggs

3 bunches radishes French dressing

Trim and wash celery and, having cut it lengthwise into fine strips,
let it remain in cold water for half an hour. Peel cucumber and cut in
strips like the celery. Mix the celery and cucumber with the salad
dressing. Garnish it with radishes, cut like roses, slices of hard-boiled
eggs and sprinkle with parsley and paprika. Serve on lettuce.

A cool, refreshing salad for hot weather. With its attractive garnish-
ings, it tests your talents as a decorator.

26

PHOTOPLAY’S COOK BOOK

Fresh Vegetable Salad
DOROTHY DWAN

3 or 4 carrots 1 small young cabbage

1 large onion 1 green pepper

2 small beets 3 ripe tomatoes

1 head of lettuce

Put uncooked carrots through meat grinder, followed by onion. Chop
raw beets very fine. Grate cabbage to shreds. Cut green pepper in
long thin strips. Cut tomatoes into thin slices.

Use lettuce leaves for foundation of salad. Place layer of sliced to-
matoes next, on which is sprinkled thin covering of cabbage. Then a
layer of red beets, sprinkled with grated onion. On top place a round
mould of grated carrots, and cover with pepper strips. Sprinkle with
paprika and add French dressing.

French Dressing

1 tablespoon lemon juice Vs teaspoon pepper

y 2 teaspoon salt 3 tablespoons olive oil

Rub mixing bowl with garlic bean. Mix lemon juice, salt, pepper
together ; add oil, beating constantly. Serve cold.

A salad that is beautifid looking and better than any tonic. Please
notice that all the vegetables are uncooked and therefore rich in vita-
mines.

Beverly Hills Salad
MARIE PREVOST

1 can white Royal Anne cherries 1 lb. malaga grapes

4 slices pineapple % cup filbert meats

Drain cherries and pineapple. With knife pit cherries and re-fill with
a filbert. Cut up the pineapple into small pieces. Cut grapes in half
and remove seeds. Place all the above in a large mixing bowl and fold
in a mayonnaise dressing that is made as follows :

6 egg yolks 3 tablespoons sugar

^ cup butter 1 teaspoon mustard

1 cup vinegar 1 teaspoon salt

^2 cup whipped cream

Beat eggs until light, add butter, sugar, salt, mustai’d, then add vine-
gar diluted to taste, cook until thick in double boiler; when done add
generous pinch of cayenne pepper. When cold, beat in % cup of
whipped cream, beaten until almost stiff. Serve on lettuce leaf. This
will serve 6 portions.

A lovely blending of fruits and nuts. Try it on your bridge dub.

PHOTOPLAY’S COOK BOOK

27

Vegetable Salad
NORMA TALMADGE

1 cup finely cut red cabbage
1 cup cold boiled red beets
1 cup cold boiled carrots
1 cup cold boiled potatoes

1 cup finely cut celery
cup pimentos
1 head lettuce
1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots, pota-
toes and celery. Mix well together, season with salt and pepper, and
serve on lettuce leaves. On top put strips of pimento and serve with
French dressing on which may be added one teaspoon onion juice.

Or you may mix it with mayonnaise. Here is a dish that is a meal in
itself. Put this salad on your diet list, if you want a nice, clear com-
plexion.

Chicken Salad Cabaret

GILDA GRAY

12 almonds
1 saltspoon paprika
6 tablespoons mayonnaise dress-

1 pint chopped cooked chicken
1 level teaspoon salt

1 teaspoon onion juice
% lemon

y^ cup aspic jelly

2 heads of lettuce

ing

% pint thick cream
1 head celery

Chop the white meat of the chicken very fine. Put in bowl, rub with
the back of a spoon, and add the blanched almonds which have been
chopped very fine. Then add the salt, pepper, onion juice, lemon juice
and mayonnaise. Into a measuring cup place a tablespoonful of granu-
lated gelatin and add two tablespoonfuls of cold water. Stir it and
allow it to stand for five minutes.

Add a half cup of hot stock or water, and a quarter teaspoonful of
beef extract. Stir for a moment and strain into the chicken mixture.
When this is cool, stir in the cream that has been whipped to a froth.
Put this in a large border mold and stand on the ice for at least two
houi’s. When ready to serve, cover a flat dish with crisp lettuce leaves.
Dip the mould quickly into a pan of hot water; loosen the salad from
the edge and turn it out on the lettuce leaves. Have the celery cut
and fringed. Mix it with a half pint of mayonnaise dressing and heap
in the center of the mould.

A delightful way of serving this salad, particularly for party occa-
sions, is to place the chicken mixture, when slightly cool, into a pastry
bag with a star cube. Press out the mixture into great rosettes in the
center of a nest of lettuce leaves. Serve with mayonnaise dressing.

Contributed by a star who cooks as well as she dances. TVs a concoc-
tion that will make any party a gala affair. It can be prepared in ad-
vance and the finishing touches put on at the last minute.

28

PHOTOPLAY^S COOK BOOK

French Dressing
YOLA DAVRIL

6 tablespoons Italian olive oil 1 teaspoon sugar

4 tablespoons cider or grape 1 teaspoon salt

vinegar teaspoon dry mustard

% teaspoon paprika

Put ingredients together in a jar and shake well until the dressing
has a creamy froth on it and is completely mixed. Use the above pro-
portions in any sized lots. However, three can be served with the
amount given above.

A teaspoonfid of onion juice may be added, if you like onion fla/vor.
By adding to the recipe, you can make enough dressing to last far a
week.

Cold Slaw Salad
CECIL B. DE MILLE

^ head cabbage
4 leaves from a red cabbage
1 egg

1 tablespoon butter

Put the cabbage through a mincer. Beat egg slightly, add vinegar
and mustard. Melt butter, add flour and milk and mix thoroughly
over fire. Then pour in eggs, vinegar and mustard, and whip until of
a creamy consistency. Place sliced cabbage on a red cabbage leaf and
add dressing, and a dash of paprika.

Mr. DeMiUe glorifies the lowly cabbage. Do you know thdt, eaten
raw, u is ane of the most healthful of all vegetables?

^/4 cup flour
1 teaspoon mustard
1 tablespoon vinegar
1 cup cream

Swedish Salad

GRETA GARBO

4 oz. cold roast beef
4 oz. boiled potatoes
4 oz, apples
4 oz. pickled herring
3 anchovies

1 tablespoon chopped gherkin

Vinegar

1 tablespoon tarragon vinegar
1 tablespoon chervil
1 hard boiled egg
24 olives
12 oysters

Oil

Chop beef, potatoes, apples and herring into small cubes. Chop an-
chovies. Mix all the mgredients together except the oysters. Pour over
the mixture oil and vinegar to taste. Place oysters over the top.

A salad mth sex appeal. Try it at your next evening party. It may
be prepared ahead. j t' a a

PHOTOPLAY’S COOK BOOK

29

Lettuce Salad with Garlic
ERNEST TORRENCE

1 head lettuce *4 teaspoon paprika

6 tablespoons olive oil % teaspoon black pepper

2 tablespoons vinegar 1 clove garlic

1 teaspoon salt 1 crust dry bread

Wash the lettuce carefully in cold water, put in lettuce bag and let
drain on ice. Then mix the French dressing, placing mixing bowl in
cracked ice. When you are ready to mix the salad — it should be done
at the last minute — slice a clove of garlic and rub it thoroughly on
small squares of the dry crust of bread. Mix the salad and dressing
and the crusts of bread in a large bowl, using a wooden fork and spoon.
If you like, remove the crusts after the garlic flavor has been thoroughly
mixed in the salad.

This is the real French way of fixing lettnce salad. It is the best way
of imparting the aromatic garlic flavor to the lettiice and yon will run
no danger of having the flavor too strong. French dressing never should
be merely poured over lettuce; it should be thoroughly mixed in a large
bowl.

French Banana Salad
JOAN CRAWFORD

6 bananas % cup mayonnaise

1 cup chopped peanuts 1 head lettuce

Arrange lettuce on plates. Cut bananas in half, lengthwise. Loosen
the peeling but do not remove. Place bananas on plate and cover with
mayonnaise. Over this sprinkle generously with chopped peanuts.
Serve cold.

This is a good winter salad and may be prepared at the last minute.

Lentil Salad
GERTRUDE OLMSTEAD

1 pint cooked lentils 1 tablespoon grated onion

pint chopped lettuce French dressing

Lettuce leaves

Mix all the ingredients together and serve in a large salad bowl lined
with lettuce leaves.

The combination of lentils and onions is a particularly attractive one.
This is an excellent salad to serve with ham.

30

PHOTOPLAY’S COOK BOOK

RECIPES FOR HOT BREADS
AND FIXINGS

BY

MAY ALLISON
TIM McCOY
BETTY BRONSON
NORMA SHEARER
EMIL JANNINGS
DOROTHY MACKAILL
ANNA Q. NILSSON

PHYLLIS HAVER
EDDIE CANTOR
COLLEEN MOORE
FLORENCE VIDOR
WARNER BAXTER
ESTHER RALSTON
LON CHANEY

WALLACE BEERY

Virginia Beaten Biscuit
MAY ALLISON

4 cups flour 1 tablespoon butter

1 teaspoon salt % cup sweet milk

Sift dry ingredients together, cut shortening in thoroughly. Add
milk, work and knead to smooth dough. Turn onto board and beat with
wooden mallet or potato masher until dough blisters. Then fold together
and beat again. Repeat folding and beating until all dough is thor-
oughly beaten. Roll dough out to inch thickness and cut biscuit.
Bake in moderate oven 15 to 20 minutes.

There is as much exercise in this recipe as in a set of tennis. Espe-
cially recommended to girls who would have beautiful arms.

PHOTOPLAY’S COOK BOOK

31

Rye Griddle Cakes
TIM McCOY

2 cups rye flour 2 eggs

1 cup entire wheat flour 1 teaspoon salt

3 teaspoons baking powder 1 pint milk

Sift dry ingredients together. Add milk. Add well beaten eggs.
Beat thoroughly and cook immediately on a hot greased griddle.

A good variation of a reliable stand-by.

Waffles

BETTY BRONSON

2 cups flour 3 eggs beaten separately

1 teaspoon baking powder 1 tablespoon butter

1^2 cups milk ^ teaspoon salt

Mix ll^ cups flour and teaspoon salt. Gently rub in 4 table-
yolks with milk ; then the melted butter, the flour, and lastly the beaten
whites. •Have waffle iron very clean and let it be thoroughly heated on
both sides. Rub it over with a piece of salt pork or butter. Close the
iron, and turn it so the grease will cover every part. Put enough batter
into each section of iron to fill it two-thirds full. Shut the iron and
cook waffles a minute or longer on each side. Serve hot, with maple
syrup and powdered sugar mixed with ground cinnamon.

There is no better dish than this for serving at the leisurely Sunday
breakfast.

Canadian Oatmeal Sticks
NORMA SHEARER

3 cups flour teaspoon salt

1 tablespoon sugar 1^4 cup butter

3 teaspoons baking powder 1% cups scalded milk

% cup oatmeal

Sift dry ingredients together, except oatmeal. Work in butter. Scald
milk and pour over oatmeal. Allow this to cool. Add to other mixture
and work with hands until smooth. Roll into sticks the size of a lead
pencil. Bake ten minutes in a fairly hot oven.

Something new for the tea table. Also delicious to serve with salad.
Children will like these oatmeal sticks.

32

PHOTOPLAY’S COOK BOOK

Kartoffel Kloese (Potato Dumplings)

EMIL JANNINGS

6 potatoes 1 cup flour

3 eggs 1 teaspoon salt

Boil potatoes, peel and grate. Add to this the three eggs slightly
beaten. Stir in flour and salt. Mix thoroughly. Mold into small balls.
Boil 15 minutes in left-over meat or chicken gravy or in water, keeping
cover on kettle.

If you don^t keep the cover on the kettle while the dumplings are cook-
ing they mil fall. And then you’ll do some heavy emotional acting. A
good German recipe, excellent to serve with pot roast.

Popovers

DOROTHY MACKAILL

1 scant cup flour ^ teaspoon salt

1 cup milk 2 eggs

1 tablespoon melted butter

Sift together flour and salt and mix with milk. Add the two eggs, well
beaten and the melted butter. Then beat with egg beater for five min-
utes. Pour into hot, greased popover pans — the heavy iron sort. Bake
for twenty or twenty-five minutes in a very hot oven. Do not open
door for the first fifteen minutes of baking. After that reduce the heat
in the oven.

Perfectly delicious for hreakfast and easy to make, if you follow direc-
tions. Tiu trick is to get the hatter light, thin and full of little bubbles.
When Miss Mackaill tells you to beat them constantly for five minutes,
she means five minutes and no cheating.

One Egg Muffins
ANNA Q. NILSSON

1 tablespoon sugar cup milk

1 tablespoon butter cups flour

1 egg 3 teaspoons baking powder

V 2 teaspoon salt

Cream together butter and flour and add the egg, well beaten. Sift
flour, baking powder and salt together and alternately, add milk and
flour in small quantities. Pour into greased muffin tins and bake twenty
minutes in a hot oven.

Inexpensive and satisfying muffins for breakfast, luncheon or tea.
They may be made in a few minutes.

PHOTOPLAY’S COOK BOOK

33

Apple Puff
PHYLLIS HAVER

1 cup flour 1 egg

% cup sugar 1 teaspoon baking powder

3 apples 1 cup milk

Salt

Sift flour, salt and baking powder together. Add sugar and apples
which have been peeled, cored and chopped. Mix to stiff batter with
eggs and milk. Drop by spoonfuls in swimming fat and cook until
brown. Serve hot with sauce.

These may he served as a dessert with hard sawe or as fritters with
roast pork or pork chops.

Matzos Kloese (Matzos Dumplings)
EDDIE CANTOR

4 matzos
1 onion
3 eggs

Chopped parsley
Matzos meal
Chicken fat

Salt, pepper, ginger

Soak matzos. Place chicken fat in frying pan and cut onion fine
and dry. Drain matzos and put in pan and fry. Let cool and add well
beaten eggs. Put in a little matzos meal, some chopped parsley, salt,
ginger and pepper, to taste. Roll into balls and drop in any kind of
clear soup. Cook ten minutes. Keep kettle covered.

Needless to say, a Jewish dish. For the benefit of those living outside
of New York, matzos is unleavened bread that may be purchased at
almost any delicatessen store.

Brown Ben Biscuits
COLLEEN MOORE

2 cups flour 2 heaping teaspoons butter

2 teaspoons baking powder % cup milk

1 teaspoon sugar 1 pinch salt

Sift flour, baking powder, sugar and salt twice and place in a bowl
with two heaping teaspoonfuls of butter. Mix thoroughly and add milk
gradually. Roll dough slightly to thickness of about half an inch and
cut with an inch and a half cutter. Bake until brown.

A reliable stand-by for breakfast, luncheon or tea. Simple and easy
to prepare.

34

PHOTOPLAY’S COOK BOOK

Cheese Straws
FLORENCE VIDOR

1 cup flour Vg teaspoon salt

% cup grated Parmesan cheese Yolk of one egg

Dash of cayenne

Mix together flour, cheese, salt, cayenne and the yolk of one egg, then
add enough water to make paste sufficiently consistent to roll. Place
it on a board and roll to i/4 inch thickness. Cut it into narrow strips
and roll so each piece will be the size and length of a lead pencil. Place
them in a baking tin and press each end on the pan. Bake to a light
brown in a moderate oven. These straws are very nice with salad and
will keep for several days. It is well to heat them before serving.

A valuable recipe for the hostess. The cheese straws are a delectable
tea-time dainty and may be served with an appetizer before ddnner.

Huckleberry Cake
WARNER BAXTER

% cup butter 1 egg well beaten

2^ cups sifted flour 1 cup milk

1 cup granulated sugar 2 teaspoons baking powder

1 quart huckleberries

Bub the butter and sugar into a cream. Add next beaten egg, then
stir in milk. Gradually add flour, having baking powder thoroughly
mixed in the last half cup of flour. Beat all together thoroughly, and
last stir in lightly the huckleberries, cleaned and dry. Bake in a cake
pan in good oven.

It is better to put the pan on the bottom of the oven first so that the
cake will rise to its required height, then change to a higher shelf so
that it may get done on the top, otherwise the top gets hard before the
baking powder has done its work. Serve hot. Eat with butter.

Straight from^ New England, where huckleberries grow' wild.

Old Fashioned Coffee Cake
ESTHER RALSTON

2 cups bread sponge 1 tablespoon butter

1 egg 1 cup tepid water

^ cup sugar Blanched almonds

Take the bread sponge, add the eggs well beaten, sugar, butter and
water. Mix well together, then add enough flour to make a thin dough.
Let it rise until double in size. Turn it on a board and roll it out an
inch thick. Place it in a baking tin, cutting it to fit the tin, and let it
rise again until light.

Just before placing it in the oven, spread over the top with egg beaten
with a teaspoonful of sugar. Sprinkle over this some granulated sugar,
and a few split blanched almonds. If preferred, the dough may be
twisted and shaped into rings instead of being baked in sheets.

Prepare it when you bake your bread, and surprise the family.

PHOTOPLAY’S COOK BOOK

35

Potato Biscuit
LON CHANEY

2 large potatoes

3 cups flour

3 teaspoons baking powder

yj teaspoon salt
% cup lard
1 egg

1 cup milk

Boil and mash potatoes. Sift flour, salt and baking powder together.
Add potatoes and cream in the lard. Mix to a light dough with egg
and milk. Eoll out rather thin and bake in hot oven until brown. Serve
hot.

Baking powder biscuits, slightly disguised with potatoes. An uncom-
plicated recipe from the complicated Mr, Chaney,

Boston Brown Bread
WALLACE BEERY

1 cup sweet milk

1 cup sour milk

2 cups boiling water
1 teaspoon salt

2 cups white cornmeal
2 cups graham flour
2 cups yellow cornmeal
1 cup molasses

1 teaspoon soda

Mix well the flour, meal and salt ; add to them the boiling water. Mix
the milk and molasses together, and add them to the scalded meal. Dis-
solve the soda in the sour milk and add it last. Turn the mixture into
a covered cylindrical mold or into a covered pail, and steam it for three
hours ; then uncover and bake in the oven for half an hour. Slices of
this bread toasted, buttered and covered with cream make a good
luncheon dish.

Just naturally meant to co-star with a big pan of baked beans.

36

PHOTOPLAY’S COOK BOOK

RECIPES FOR DESSERTS
AND CANDY

BY

MARY PHILBIN
DOUGLAS FAIRBANKS
CISSY FITZGERALD
ESTELLE TAYLOR
MARY PICKFORD
GEORGE O’BRIEN
CARMEL MYERS
DOROTHY SEBASTIAN
ALMA RUBENS
OLIVE BORDEN
PATSY RUTH MILLER

JACQUELINE LOGAN
GLORIA SWANSON
POLA NEGRI
BELLE BENNETT
MARIA CORDA
MAY McAVOY
MARY BRIAN
CONSTANCE TALMADGE
BESSIE LOVE
FAY WRAY
ELINOR FAIR

Brown Betty
MARY PHILBIN

2 cups bread crumbs % cup sugar

4 apples 2 teaspoons cinnamon

A little butter

Grease a baking dish and line with a layer of sliced apples, sprinkle
with cinnamon and sugar mixed. Then a layer of bread crumbs, with
more cinnamon and sugar. Alternate apples and bread crumbs until
the pan is filled, covering finally with bread crumbs. Small flakes of
butter will make the pudding richer and, if you like, you may flavor
with a little lemon juice. Bake in a moderate oven for forty-five
minutes, keeping the dish covered until the last ten minutes of baking.
Serve with hard sauce.

A good winter dessert that makes fine use of the popvla/r and inex-
pensive apple. Children love it.

PHOTOPLAY^S COOK BOOK

37

Lemon Pie

DOUGLAS FAIRBANKS

1 cup sugar Grated rind of one lemon

3 level teaspoons cornstarch Juice of 1% lemons

% teaspoon salt 3 egg yolks

iy 2 cups boiling water level tablespoon of butter

Pastry crust

Mix sugar, cornstarch and salt in top of double boiler, add boiling
water slowly and stir. Cook over the fire until boiling point is reached.
Place over hot water and cook 20 minutes, stirring occasionally. Mix
grated rind and juice of lemon and egg yolks, slightly beaten. Add
butter and stir. Cook two minutes. Cool and turn into a cooked pastry
crust. Spread meringue and bake 8 minutes in moderate oven.

Pie Crust

Mix lyi cups of flour and teaspoon salt. Gently rub in 4 table-
spoons of butter with the tips of the fingers. Add % cup cold water
to make dough. Turn on floured cloth and knead two minutes. Pat
with rolling pin. Lift to prevent sticking and roll out to a long
rectangular piece. Spread two-thirds of it with about 3 tablespoons of
butter, which has been washed in cold water to free it from butter-
milk. Fold over in three layers, turn it one-quarter of the way
around, pat, lift, roll, fold and turn (do this three times). Roll to fit
pie plate and bake.

Mr. Fairbanks does not eat this pie before performing any strenuous
athletic stunts. It is a fine happy ending for a Sunday dinner.

Super Angel Food Cake
CISSY FITZGERALD

•1 cup egg whites 1 cup chopped black walnuts

Iti cups grantilated sugar — gifted % teaspoon gait

1 cup cake flour 1 teaspoon vanilla

1 teaspoon cream of tartar

Pour the egg whites on a platter, add the salt and beat with a flat
egg-beater until foamy. Add the cream of tartar and continue to beat
until the eggs are stiff enough to hold up in peaks, but not dry. Fold
in the sugar,^ sifted, one tablespoonful at a time. Add flavoring. Fold
in the flour in the same manner as the sugar and then the nut meats.
Pour in an ungreased cake tin and bake in a very slow oven, about 50
minutes, increasing slightly when the cake is almost done.

Be sure to use the very finest quality of cake flour. Ordinary flour
will not he so successful. Also beware of having the oven too hgt or the
cake will be tough.

38

PHOTOPLAY’S COOK BOOK

Montmarte Non-fattening Peach Ice Cream
ESTELLE TAYLOR

1 ordinary sized can of peaches Apricot juice

Grind peaches into pulp, straining all juice from them into separate
container. Mix peach juice with one-third apricot juice and add to
peach pulp. Mix and freeze in ice cream freezer. This is sufiScient
for four portions.

This dish is in great vogue with the picture people who crave ice
cream and are not permitted it because of added poundage. It may
he eaten with an easy conscience by plump persons.

Walnut Cream Sauce
MARY PICKFORD

1 cup brown sugar ^ cup chopped walnuts

% cup cream 1 tablespoon butter

Cook all together for five minutes.

Here is a sauce that will improve any sort of a dessert. Try it on
vanilla ice cream — if you can forget the calories.

Cream Pie
GEORGE O’BRIEN

3 eggs 1 pint hot milk

1 cup sugar 1 lump butter size of walnut

2 tablespoons cornstarch Pinch of salt

Beat the yolks of three eggs with the cup of sugar and the 2 table-
spoons of cornstarch and when thoroughly mixed add to pint of milk
that has been brought to the boiling point. Add a pinch of salt and
butter the size of a walnut. Boil the ingredients for about five min-
utes and then fold in the beaten whites of eggs to the custard and pour
into a baked pie shell and let the contents cool. Before serving whip
one-half pint of cream and spread over the top.

The Pie Crust

cups flour 6 tablespoons shortening

% teaspoon salt cup cold water

Sift dry ingredients together — rub in shortening very lightly with
fingertips; add water slowly, just enough to make stiff dough; roll out
very thin on floured board and line pan, being very careful to make
pastry come well over edge of pan.

This maJ^s a good dish for a home dinner party. Use ice water —
and very Uttle of it — in mixing the crust. All ingredients for pastry
should be very cold.

PHOTOPLAY’S COOK BOOK

39

Orange Ice
CARMEL MYERS

1 pint water 2 egg whites

1 cup sugar 2 oranges

2 teaspoons gelatine 1 lemon

Boil water and sugar together ten minutes. Add gelatine which has
been softened with two tablespoons of cold water. Allow mixture to
cool on ice. Add beaten whites of eggs, the grated orange rind, the
juice of the orange and the juice of the lemon. Freeze in ice cream
freezer.

A reliable stand-by and popular with women, because it isnH as fat-
tening as ice-cream.

Southern Gingerbread
DOROTHY SEBASTIAN

1 cup molasses teaspoon ground cinnamon

1 cup sugar 1 cup hot water

^ cup melted butter 4 cups flour

1 teaspoon ground ginger teaspoon salt

1 teaspoon soda

Stir molasses, sugar and butter together. Add hot water. Add flour,
salt, soda and spices sifted together. Beat well. Bake in well greased
pan in moderate oven for half an hour.

Miss Sebastian is a southern girl and she knows what she is talking
about when she recommends this gingerbread.

Ice Box Cake
ALMA RUBENS

4 tablespoons sugar 3 eggs

4 tablespoons water 2 or 2^ doz. lady fingers

3 strips sweet chocolate Whipped cream

Boil sugar in water four minutes, then add 3 strips of chocolate cut
in small pieces. Beat this mixture until it melts, and add the beaten
egg yolks one at a time and heat for about ten minutes. Then pour
this into the whites. Line a bread pan with waxed paper, and put a
layer of lady fingers that have been split open and cover with about
one-fourth of the mixture of chocolate, and do this until all of it is used.
This usually makes about 3 layers. Stand this in the ice box over night
and turn out on a platter when ready to serve and heap up with whipped
cream, cut into slices and serve.

An excellent recipe and the housewife^ s delight. IV s simple to pre-
pare, especially for a company dinner. And it makes a hit with every-
one.

40

PHOTOPLAY’S COOK BOOK

Pineapple Charlotte
OLIVE BORDEN

2 teaspoons granulated gelatine 2 tablespoons sugar

% cup cold water Juice of ^ an orange

Va cup boiling water 1 cup shredded pineapple

^ pint whipped cream

Soak gelatine in cold water ten minutes. Add boiling water and
sugar. Stir this until ingredients are thoroughly dissolved, then add
juice of % an orange and shredded pineapple. Mix well and put in
ice box to cool. Before the mixture quite hardens, beat pint of cream
in it and replace it in the ice box to harden. Garnish with shredded
cocoanut or cherries and serve.

A fruit dessert for summer or muter. You may, of course, use canned
pineapple.

Date Torte

PATSY RUTH MILLER

2 eggs ^ teaspoon baking powder

% cup sugar ^ package dates

3 tablespoons bread crumbs 1 cup nut meats

Beat eggs slightly, add sugar, bread crumbs and baking powder. Mix
well. Add dates, which have been stoned. Add nut meats. Stir to an
even consistency. Place in greased muffin tins and bake in a slow oven
for thirty minutes. Test to see if done. Serve with whipped cream.

A variation of a pop^dar Hungarian cake. It is very rich and shauld
go big with the younger set.

Brownie Cakes
JACQUELINE LOGAN

2 cups sugar 2 squares melted chocolate

^ cup butter % cup flour

2 eggs i /2 cup walnuts

^ teaspoon vanilla

Cream sugar, butter and eggs together; add melted chocolate, flour,
walnuts and vanilla. Beat well. Pour into large flat greased pan
and bake in slow oven for 25 minutes. When cool cut in medium sized
squares.

A hurry-up dessert for the unexpected guest. Brownie calces are
good to serve with canned fruit.

PHOTOPLAY’S COOK BOOK

41

Cream Fudge
GLORIA SWANSON

1% lbs. old fashioned brown sugar ^ pint of cream

Boil together until a soft ball forms when tried in cold water, take
from fire and beat well with a wooden spoon until creamy looking and
thick — pour on to a buttered dish. Just before it is cold mark into
squares and when it is quite cold break into pieces.

This candy can he made in a few minutes. If you like, you can add
pecan meats.

Banana Trifle
POLA NEGRI

% cup milk V 2 teaspoon salt

% cup water 2 bananas

1 heaping teaspoon cornstarch 6 lady fingers

1 even teaspoon sugar % pint cream or whipped white of

one egg

Slice bananas and lay them in glass dish in alternate layers with
four ladyfingers split in two. Put the milk and water in a saucepan ;
add the sugar, salt and the cornstarch diluted in a little cold water.
When it has thickened pour it over the bananas, and let it stand until
cold and ready to serve, then cover the top with whipped cream, or
if that is not convenient use the whipped white of one egg sweetened
with one tablespoonful of sugar. Split and break in two the remaining
ladyfingers, and place them upright around the edge.

Miss Negri laughs at calories when she eats this. Not for those who
are overweight.

Frozen Orange Parfait
BELLE BENNETT

IV 2 cups orange juice 3 tablespoons boiling water

1^2 cups sugar 1 pint creani i . '

2 tablespoons lemon juice Yolks 5 eggs

1% teaspoons granulated gelatine Candied orange peel

Pistachio nuts

Mix fruit juice, sugar and yolks of eggs. Cook over boiling water
until mixture thickens; then add gelatine dissolved in boiling water.
Cool, freeze to a mush, add whipped cream; and continue freezing.
Mould, and serve garnished with candied orange peel and pistachio
nuts.

An ornamental dessert that looks as good as it tastes. Excellent for
festive occasions.

42

PHOTOPLAY’S COOK BOOK

Hungarian Honey Cakes
MARIA CORDA

lbs. honey
8 cups flour
1 level cup sugar

cups blanched and chopped al-
monds
% lemon

% cup candied and chopped citron
peel
3 eggs

1% teaspoons cinnamon
% teaspoon powdered cloves
3 level teaspoons baking powder

Bring honey to a boiling point, then skim and take from fire. When
cool, add one pound of the flour and set overnight in a cool place.
Next day beat up eggs with sugar, add almonds, peels, spices and bak-
ing powder, grated rind and strained juice of the lemon. To this add
the honey dough, mix well and add remainder of flour, or sufficient
to make a dough that can be easily rolled out with a rolling pin. Take
a small part of dough (leave the remainder in a cool place) roll it
out thin and cut in round forms or squares. Lay on greased tins
and bake in a hot oven until crisp. Repeat this process until the dough
is all used.

Rich and luscious, these cakes are worth the time and patience needed
to prepare them. If kept carefully covered, they will remain fresh
indefinitely.

Peach Sherbet
MAY McAVOY

2 cups water % cup peach pulp

1 cup sugar Juice of oue orange

Juice of one*half lemon

Boil the sugar and water twenty minutes; let cool, add the fruit
juice and freeze. Serve with slices of fruit.

Try this refreshing dessert some hot summer evening, You^ll thank
Miss McAvoy.

Jenny Lind Pudding
MARY BRIAN

1 doz. lady fingers 1 quart custard

1 doz. macaroons 1 eup fresh grated cocoanut

1 doz. cocoanut cakes 1 teaspoon lemon

Extract or wine flavoring

Make a quart of soft custard, and season with one teaspoonful of
lemon extract or two tablespoonfuls of wine. When cold, pour on
the cakes, which have been arranged in a deep glass dish. Sprinkle
the grated cocoanut over this, and serve. If you have not the fresh
cocoanut use one cupful of the prepared.

Not for those on a strict diet. But a fme dessert for parties and for
persons with a sweet tooth.

PHOTOPLAY’S COOK BOOK

43

Grape Nut Pudding
CONSTANCE TALMADGE

3% cups boiling water
2 cups grapenuts
2 eggs

% cup granulated sugar
2 tablespoons melted butter
% teaspoon ciunamon

teaspoon nutmeg
^ teaspoon cloves
2 cups nut meats
^ cup raisins
% cup dates
Pinch of salt

Pour boiling water over grapenuts. Set aside to cool. Beat yolks of
eggs with sugar, spices and butter. Then add nut meats, raisins and
dates. Mix all with grapenuts. Lastly fold in the beaten whites of
eggs to which salt has been added. Bake in moderate oven twenty-five
minutes. Serve with whipped cream.

A rich and tasty pudding that may be prepared from the ingredients
in your kitchen cabinet. A good desseft for a winter night.

Pineapple Trifle
BESSIE LOVE

6 tablespoons pineapple juice 2 eggs

3 tablespoons sugar hi pint cream

Assorted fruits

Cook pineapple juice, sugar and eggs in double boiler until mixture
thickens. Set aside to chill. Just before serving, whip cream and add.
Cut fruit in small pieces — ^you may use oranges, pineapple, strawberries
or any fruits and berries in season^ Chill fruit and mix with trifle.

One of the best of the fruit desserts. You rmy use the juice of canned
pineapples. As you see, by a choice of fruits, the dessert is practical
at any season of the year.

Baked Apples with Honey
FAY WRAY

6 apples ^ tablespoons honey

Chopped pecans

Peel and core the apples and fill centers with honey. Bake for an
hour in a moderate oven. Place a little water in the bottom of the pan
to keep them from burning. Sprinkle with chopped nut meats.

A wonderful variation of a wholesome and popular dessert. The
honey gives the apples a delicious flavor.

44

PHOTOPLAY^S COOK BOOK

Divinity Fudge
ELINOR FAIR

% cup of water 2 cups of sugar

% cup of Karo corn syrup Whites of 2 eggs

% cup of nut meats

Cook sugar, water and com syrup together until the candy just crys-
tallizes when tried in cold water. Pour slowly on the well-beaten egg
whites, beating constantly. Add the nut meats and pour into buttered
dish or pan.

Like all camdy recipes, yon must he careful to remove from the fire
at just the right moment. Once you get the trick of it, it is easy to make.